Abstract: In this paper, the effects of bamboo shoot dietary fiber ( BSDF) on the farinographic property, extensibility, rheological and texture properties of wheat flour dough were investigated. The results showed that with the addition amount of BSDF increased, dough stability time, farinogram quality number ( FQN) were increased and then decreased, and the stretch resistance, stretch ratio, maximum stretch ratio and maximum resistance appeared as upward trend. When BSDF was 3%, the stabilization time up to 7 min 32 s, FQN maximum of 95, the weakening of the lowest 64.With the scanning frequency increased, the dough elastic modulus and the viscous modulus were increased.By contrast the loss tangent was declined with the scanning frequency increased.When the frequency was the same, the amount of dietary fiber from bamboo shoot was less than3%.The modulus of elasticity and viscous of the dough were increased. The texture analysis showed that with the different adding amount of BSDF, elasticity, adhesion, chewiness of dough were increased and then declined.